As the October evening draws in here in Heek, and the air turns crisp and cool, my kitchen starts calling for the cozy, warm scents of autumn baking. There are two flavors that define comfort for me: the year-round sweetness of banana bread and the seasonal, spiced magic of pumpkin. So, I asked myself the delicious question: what happens when you combine them? The answer is this absolutely incredible Pumpkin Banana Bread recipe.
This is, without a doubt, the ultimate autumn quick bread. We’re taking the best of both worlds and creating one spectacular loaf. Imagine an unbelievably moist and tender bread, perfectly spiced with cinnamon, nutmeg, and ginger, where the familiar, sweet flavor of ripe bananas mingles beautifully with the earthy, comforting taste of pumpkin. And to make it truly irresistible, we’re crowning the whole thing with a buttery, crunchy, cinnamon-sugar streusel topping.
This is the loaf that will make your entire house smell like a cozy autumn dream. It’s the perfect way to use up those ripe bananas and that half-can of pumpkin puree. Get ready to bake your new favorite fall treat.
The Best of Both Worlds: Autumn Edition
This recipe is a true fusion of two of my all-time favorite comfort bakes. It’s built upon my foolproof, super-moist banana bread base, which guarantees a perfect, tender crumb every single time. By adding pumpkin puree, we’re not just adding flavor; we’re adding even more moisture, making this one of the softest, most tender quick breads you will ever bake.
The key to this recipe’s success is balance. We don’t want the pumpkin to completely overpower the banana, or vice-versa. This recipe uses the perfect ratio to ensure you can taste both, beautifully complemented by a classic blend of warm autumn spices. The final touch, a simple but glorious streusel topping, turns it from a simple loaf into a special, coffee-cake-style treat that’s perfect for a weekend brunch or an afternoon snack with a hot cup of tea.
Why This is the Perfect Fall Loaf:
- Incredibly Moist and Tender: The combination of banana, pumpkin, and sour cream or yogurt creates the most amazing, soft texture that stays moist for days.
- Packed with Warm Autumn Spices: Our homemade pumpkin spice blend of cinnamon, nutmeg, ginger, and cloves makes this bread taste and smell like pure autumn.
- The Best Way to Use Ripe Bananas & Pumpkin Purée: It’s a delicious and creative way to use up two common kitchen staples during the fall season.
- Irresistible Crunchy Streusel Topping: The buttery, cinnamon-sugar crumble on top provides the perfect textural contrast to the soft bread.
Ingredients & Equipment
For the Streusel Topping:
- All-Purpose Flour: 35g (¼ cup).
- Light Brown Sugar: 50g (¼ cup), packed.
- Ground Cinnamon: 1 teaspoon.
- Unsalted Butter: 2 tablespoons (30g), cold and cubed.
For the Pumpkin Banana Bread Batter:
- All-Purpose Flour (Mehl Type 405): 250g (2 cups).
- Baking Soda (Natron): 1 teaspoon.
- Salt: ½ teaspoon.
- Ground Cinnamon: 1 ½ teaspoons.
- Ground Ginger: ½ teaspoon.
- Ground Nutmeg (Muskatnuss): ½ teaspoon.
- Ground Cloves (Nelken): ¼ teaspoon.
- Very Ripe Bananas: 2 large, mashed (about 1 cup).
- 100% Pure Pumpkin Purée (Kürbispüree): 225g (1 cup). Not pumpkin pie filling!
- Unsalted Butter: 115g (½ cup), melted and slightly cooled.
- Granulated Sugar: 150g (¾ cup).
- Light Brown Sugar: 50g (¼ cup), packed.
- Eggs: 2 large, at room temperature.
- Sour Cream or Full-Fat Greek Yogurt: 60g (¼ cup).
- Vanilla Extract: 1 teaspoon.
Helpful Equipment:
- A 9×5 inch (or similar 23×13 cm) loaf pan (
Kastenform). - A large mixing bowl.
Time Estimates
- Prep Time: 20 minutes
- Bake Time: 60-70 minutes
- Total Time: Approximately 1 hour 30 minutes
Step-by-Step Instructions
Let’s bake the ultimate autumn comfort loaf!
Step 1: Prepare Oven and Make the Streusel Preheat your oven to 175°C (350°F). Grease and flour your loaf pan, or line it with parchment paper with an overhang. In a small bowl, whisk together the flour, brown sugar, and cinnamon for the streusel. Add the cold, cubed butter. Use your fingertips to rub the butter into the mixture until it resembles coarse, crumbly sand. Place the bowl in the refrigerator to keep it cold while you make the batter.
Step 2: Combine the Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and all the spices (cinnamon, ginger, nutmeg, cloves).
Step 3: Combine the Wet Ingredients In a separate large bowl, mash the ripe bananas. Add the pumpkin puree, melted butter, granulated sugar, and brown sugar. Whisk until well combined. Whisk in the eggs, sour cream (or yogurt), and vanilla extract until the mixture is smooth.
Step 4: Fold it All Together Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold the batter together just until the streaks of flour disappear. Be careful not to overmix!
Step 5: Assemble and Bake Pour the batter into your prepared loaf pan and smooth the top. Sprinkle the chilled streusel topping evenly over the surface of the batter. Bake for 60-70 minutes. This is a very moist bread, so it needs a longer bake time. It’s done when a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. If the streusel topping is browning too quickly, you can loosely tent the loaf with aluminum foil for the last 15-20 minutes of baking.
Step 6: Cool and Enjoy Let the pumpkin banana bread cool in the loaf pan on a wire rack for at least 20 minutes. Then, carefully lift it out and let it cool for at least another hour on the wire rack before slicing.
Notes, Tips & Variations
- Pumpkin Purée Matters: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices. If using homemade purée, make sure it is thick and not watery (blot it with paper towels if needed).
- Don’t Overmix!: The golden rule of all quick breads! Overmixing the batter will develop the gluten in the flour and result in a tough, dense loaf instead of a soft and tender one.
- Delicious Add-Ins: This bread is a perfect canvas for your favorite fall mix-ins. Feel free to fold in 1 cup of chocolate chips, toasted pecans, or walnuts into the batter for extra texture and flavor.
- Storage: This bread is incredibly moist. It can be stored tightly wrapped at room temperature for the first two days, but for longer storage, I recommend keeping it in an airtight container in the refrigerator for up to a week.
The Best Pumpkin Banana Bread Recipe
Ingredients
- Streusel Topping:
- 35 g ¼ cup all-purpose flour
- 50 g ¼ cup brown sugar
- 1 tsp cinnamon
- 30 g 2 tbsp cold unsalted butter, cubed
- Bread Batter:
- 250 g 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves
- 2 large very ripe bananas mashed
- 225 g 1 cup pure pumpkin purée
- 115 g ½ cup unsalted butter, melted
- 150 g ¾ cup granulated sugar
- 50 g ¼ cup brown sugar
- 2 large eggs
- 60 g ¼ cup sour cream or Greek yogurt
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 175°C (350°F). Prepare a loaf pan.
- Make Streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips until crumbly. Refrigerate.
- Mix Dry: In a medium bowl, whisk together the flour, baking soda, salt, and all spices.
- Mix Wet: In a large bowl, mash bananas. Whisk in pumpkin purée, melted butter, and both sugars. Whisk in the eggs, sour cream, and vanilla.
- Combine: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Bake: Pour batter into the pan. Sprinkle the chilled streusel on top. Bake for 60-70 minutes, until a toothpick test is successful.
- Cool: Cool in the pan for 20 minutes, then transfer to a wire rack to cool for at least an hour before slicing.
Notes
- Use 100% pure pumpkin purée, not pumpkin pie filling.
- For a nutty crunch, add 1 cup of toasted, chopped pecans or walnuts to the batter.
- Store leftovers in the refrigerator to maintain freshness.
Frequently Asked Questions (FAQ)
1. Can I use homemade pumpkin purée instead of canned? Yes, absolutely! Homemade purée is wonderful. Just be sure that it is very thick and not watery. After you’ve steamed or roasted your pumpkin and puréed it, I recommend letting it sit in a fine-mesh sieve lined with cheesecloth for an hour or so to drain off any excess liquid before using it in the recipe.
2. Can I actually taste both the pumpkin and the banana? Yes! That’s the beauty of this recipe. The flavors are really well-balanced. You get the distinct sweetness and fruity notes of the banana, which is complemented by the earthy, mellow flavor of the pumpkin. The warm spices then tie everything together beautifully.
3. Can I make this without the streusel topping? Of course. The bread will still be incredibly moist and delicious without it. If you omit the streusel, you can sprinkle the top of the batter with some coarse sugar and cinnamon, or just bake it plain. It will likely bake a few minutes faster without the topping, so start checking for doneness around the 55-minute mark.
4. How should I store this pumpkin banana bread? Because this bread is extra moist from both the banana and the pumpkin, it’s best to store it well-wrapped at room temperature for the first day or two. After that, I recommend storing it in an airtight container in the refrigerator to keep it fresh for up to a week.
Ready for the Ultimate Autumn Bake?
This Pumpkin Banana Bread is the definition of cozy. It’s the perfect way to celebrate the flavors of the season and fill your home with the most incredible, comforting aroma. I hope you love every single spiced, moist, and delicious bite. If you bake a loaf, I’d love to know what you think in the comments below!
For more cozy fall recipes, be sure to follow me on Pinterest and Instagram. Now go grab a cup of your favorite hot drink—this bread is the perfect companion! And try my Banana Nut Bread.